America's Test Kitchen Cookbook

America's Test Kitchen Cookbook

by Cook's Illustrated Magazine
     
 
The America�s Test Kitchen Cookbook is the companion volume to the new hit public television series based on the recipes, techniques, and taste tests created by Cook�s Illustrated magazine. Filmed in the actual Cook�s test kitchen, both the television series and the cookbook set out to find the best methods of preparing your favorite home-cooked foods from the

Overview

The America�s Test Kitchen Cookbook is the companion volume to the new hit public television series based on the recipes, techniques, and taste tests created by Cook�s Illustrated magazine. Filmed in the actual Cook�s test kitchen, both the television series and the cookbook set out to find the best methods of preparing your favorite home-cooked foods from the simplest tomato sauce to the fanciest French tart.

More than just a collection of recipes, this beautifully photographed book takes you inside the entire 2002 season of the America�s Test Kitchen series, with 26 chapters each dedicated to a different episode of the show. You will meet the cast � through photographs, bios, and quotes from each member � and will follow the America�s Test Kitchen process, as Christopher Kimball and the rest of the cast identify common cooking problems and then test dozens of variations to come up with the best methods for preparing recipes. Many of the most popular segments of the show, including the Science Desk, Equipment Corner, and tasting Lab, have been brought to life with photos.

With more than 200 recipes and dozens of beautiful, behind-the-scenes photographs, The America�s Test Kitchen Cookbook is sure to become an indispensable part of any cook�s library.

Editorial Reviews

Publishers Weekly
This impressive compendium of basic recipes follows the format of Cook's Illustrated magazine and the television series America's Test Kitchen. Accordingly, it presents painstakingly tested standard recipes for American classics like Grilled Hamburgers and Brownies. Chapters are thematic: a Thanksgiving chapter includes Crisp-Skin High-Roast Turkey and Turkey Gravy; another on Steak Frites provides recipes for Pan-Seared Steaks, various sauces and, certainly, French Fries. Recipes have been tested with all possible variables e.g., the editors cooked both commercial and specialty bacons in a microwave, a skillet and an oven before settling on oven-roasting. Also included are the results of numerous blind taste tests of everything from canned tomatoes to lemon oils and extracts, and equipment evaluations. After being subject to this kind of scrutiny, these recipes are guaranteed to work perfectly, and all the "Science Desk" reports are a boon to kitchen nerds who may wonder about such things as "Why Potatoes Turn Brown." Sometimes, however, this attention to the minutest detail and the constant quest for "the best" can seem misplaced. For example, it's nice to know that challah makes top-quality French Toast, but this dish is often a last-minute whim made with whatever's in the house, making the four pages of instructions, analysis of griddles, two recipes (one for challah and the other for day-old European-style bread, with a few caveats) feel overblown. Nonetheless, culinary geeks everywhere will love this book. Photos and illus. (Jan.) Forecast: The magazine's popularity promises steady sales. Copyright 2001 Cahners Business Information.

Product Details

ISBN-13:
9780936184548
Publisher:
America's Test Kitchen
Publication date:
11/28/2001
Pages:
368
Product dimensions:
8.74(w) x 10.02(h) x 1.20(d)

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